Paula Deen's Mini Reubens
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
24
ingredients
- 48 slices rye cocktail bread (or white or pumpernickel)
- 1⁄4 - 1⁄2 cup mayonnaise
- 1⁄4 cup deli prepared mustard
- 2 lbs deli corned beef, thinly sliced
- 1 lb swiss cheese, sliced (cut to fit bread)
- 15 ounces sauerkraut, drained thoroughly
- 2 tablespoons butter, melted
directions
- For each sandwich, spread 1 slice bread with about 1/2 to 1 t mayonnaise and another with 1/2 to 1 t mustard.
- In each sandwich, layer slices of corned beef, cheese and 1/2 T sauerkraut, close the sandwich.
- Brush butter on the outside of the sandwiches and cook in a nonstick skillet over medium heat until golden on both sides.
- Wrap sandwiches in foil until guests arrive, then place on a plate and pass for hors d'oeuvres.
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Reviews
-
What a cute idea this is! I couldn't follow the directions exactly because I went to 2 grocers and couldn't find cocktail rye or pumpernickel - finally asked at the 2nd store, and they only carry it for the holidays. But I used regular-sized bread and the other ingredients as directed, and they were great. I usually put thousand-island dressing on reubens, and I think I still prefer that, but others loved the mustard so it's nice to have that variation now! I plan to try the cute appetizer-sized ones when I can get the bread, and I'll post a pic once I do.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!